Tag Archives: black bean

Let’s start our New Year right; veggies and bean. Easy and delicious. Healthful. A recipe so good and tasty I made it several times throughout the fall. Since a batch makes so many servings, it makes a for a simple week of lunches. I love the different textures from the veggies and beans; the lentils make the soup seem almost creamy.

Can we talk about how weird 2015 seems? I type it lot for work, but it seems like this mysterious time of the future. It’s hard coming to terms with this new year, I’m losing track of years and how much time has passed? Is this what it feels like to get older? My mom has been talking about her and my dad’s trip to NC for their “30th” wedding anniversary this spring. Here’s the issue, I’m already 30 and they’ll be celebrating 35 years. Oh the confusion and fun! Maybe eating loads and load so bean and veggie soup will improve memory!

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There are few things that scream fall more than a big pot of chili bubbling away on the stove top. The smells are fantastic; spices and roasting vegetables cooking together to make the apartment smell like a nice, big hug.

Work is busy and I find myself getting home much later than I am used to. It is so comforting to know I just need to microwave a bowl of healthful, hearty, and delicious chili and dinner is made.

The ingredient list may seem daunting, but most of the spices/herbs are things you have in your cupboard. If you don’t have a specific item, oh well, substitute it with something you do have! This is not a recipe to go buy one dried herb because it’s not in your collection. However, don’t skip the cumin, cumin is the best!

Anything you can eat and enjoy for a week is a winner in my book. I made the chili on Saturday and had my last little bowl a week later. The vegetables add flavor and fiber, while the beans bulk up the chili. The ground turkey gives meatiness and satisfaction in every bite. If I didn’t tell you there was pumpkin in the chili you would never know; the pumpkin makes the chili rich and creamy. There is a little spice from the chilies and pepper, which is how I like it. This chili is on the mild side, so dial up the spice to fit your taste. If I can enjoy the chili for a week straight, I’m sure you’ll enjoy it too!

Chop the onion into a rough dice, add to the pot. Repeat with the peppers.

Stir and cook until the vegetables are soft and the onion is lightly caramelized.

Finely chop the garlic and add to the pot.

Add a generous amount of salt, several pinches. Vegetables need salt and the seasoning should be added in the beginning. Also add a generous amount of pepper. Add the oregano, chili powder, cumin, basil, and thyme. Stir into the vegetables and allow the spices & herbs to toast slightly. Honesty you can add whatever combination you prefer, if you like spice, add more!

Add in the ground turkey and stir and cook until the meat is cooked through.

Get your can opener ready! Drain and rinse both cans of beans before adding to the pot. Stir in the pumpkin, diced tomatoes, tomato sauce, broth, corn, and chiles.

Mix everything together and turn the flame to low. Allow the chili to cook for at least an hour, I cooked mine for about 2 hours. Stir occasionally.

Serve with cheese, tortilla, or whatever your heart desires!

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Last week’s quinoa was a big hit with friends on Facebook. People actually made the dish! Sometimes I make things and wonder if anyone actually makes them. It was nice to hear about and see the proof. Way to go Fatema and Nicki!

I’ve made this quinoa several times over the past year. The corn and black beans make the quinoa salad really filling and there is no need to eat for hours after consuming a big bowl. Plus, anything with avocado is bound to be delicious!

If you’re a spice-loving person, add some cayenne, red pepper flakes, jalapenos, or sriracha. I’m only mildly spicy and want to make sure my lunch is edible without downing huge glasses of water or smother the dish in yogurt.

This isn’t a dish limited to the lunch box, I think it would make a great accompaniment to any BBQ or outdoor party. The quinoa doesn’t need to be refrigerated and it has familiar flavors party-goers enjoy. As a bonus, it’s super friendly to your vegan and gluten free friends! No one wants to leave out those friends!

Overall tex mex quinoa is smokey in flavor from the cumin and crunchy from the quinoa. The lime juice adds plenty of zip and the avocados are creamy. This is one of my favorite lunches and I’m excited to finally share it with you!